2 pounds sweet tart crisp cooking apples, about 6 cups diced.
2 tablespoons lemon juice
1 tablespoon cornstarch
½ cup granulated sugar
2 teaspoons ground cinnamon, divided
½ teaspoon ginger
½ teaspoon allspice
1 cup all-purpose flour
½ cup light brown sugar, packed
¼ teaspoon baking powder
¼ teaspoon kosher salt
7 tablespoons unsalted butter, melted (or vegan butter)
Preheat the oven to 375 degrees Fahrenheit.
Core, peel and dice the apples into 1/2-inch chunks. Combine the apples with the lemon juice, cornstarch, granulated sugar, 1 ½ teaspoons of the cinnamon, ginger, and allspice in a large bowl and toss until well coated. Pour into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
Make the topping: In a medium bowl, add the flour, brown sugar, the remaining ½ teaspoon cinnamon, baking powder and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the filling.
Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. Store at room temperature covered for 1 day, refrigerated for 4 days, or frozen for up to 3 months. Reheat in a 350 degree oven until bubbly.